Unroll remaining breadstick dough and separate into strips. For short fingers, cut each dough strip crosswise into thirds for 36 pieces. Roll dough pieces into 5- to 6-inch-long ropes and make fingers following the same procedure as for long fingers above. Bake as directed.

Note: Color Mist food color sprays are available from wilton.com and at most crafts stores.

Heat oven to 325 degrees. In a food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in a slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.

Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each sandwich cookie half. Immediately top with candy skulls and let set. In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately.

Fill a powder-free latex glove with punch; tie closed. Freeze at least six hours or overnight. (For the best shape, hang the glove from a rack in your freezer with the fingers pointing down.)

When ready to serve, combine the remaining fruit punch, daiquiri mix, Dr Pepper, grape-raspberry juice and ginger ale in a large punch bowl. Peel the glove off the frozen hand and add to the bowl.

-- From Mary Ann Arlio, of Trumbull

Ginger Snaps

Makes 5 dozen cookies

2/3 cup bacon drippings

1 cup light or dark brown sugar

1 egg

1/4 cup molasses

2 1/2 cups white flour

1/4 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon ginger

Cream drippings and brown sugar; beat in egg and molasses. Sift and stir in dry ingredients. Chill dough for 1 to 2 hours. Form into 1-inch balls; dip into white sugar. Place on greased cookie sheets. Bake at 350 degrees for 12-15 minutes,

Wash and dry apples. Insert a 6- to 8-inch crab apple twig (cleaned) or a large frozen pop or candy stick. Set aside. Place white candy melts in a medium heat-safe bowl. Set the bowl over a medium saucepan of simmering water. Stir until the candy has melted.

One at a time, dunk each apple into the candy melts, spooning it up the sides and over the top for an even coating. Set the coated apples upright on a sheet of waxed paper to set.

Meanwhile, use a rolling pin to roll out Tootsie Rolls until flat. Use a paring knife to cut round eyes and a heart-shaped nose from the flattened Tootsie Rolls. "Glue" the eyes and nose (mount the "heart" upside down) to the apples using piping gel or a bit of purchased frosting.